Method of preparing evaporated vegetables.



No Brewing.

RALPH W. KING, GE THE DALLES, OREGON, ASSIGNOR TO PACIFIC EVAPOBATOR COMPANY, OF PORTLAND, QREGON, A CQRPOBATION OF OREGON.

METHOD GE PREPARING EVABORATED VEGETABLES.

fineness.

To all tvhom it may concern: l 3e it known that I, RALPH W Kmo, citizen of the United States. residing at The Dalies, in the county of Wasco and State of Oregon, have invented new and useful Improvements in Methods of Preparing Evaporated Vegetables, of which the following is a specification.

lhis invention relates to a method of preparing evaporated vegetables and consists in certain improvements therein as will be hereinafter fully described and pointed out in the claims.

The invention has reference to the evaporation of vegetables'in its broader sense including what are commonly termed fruits.

In carrying out my process the vegetable is ordinarily prepared, sliced, and subjected to any desirable treatment prior to the evaporation of the moisture. This invention relates more particularly to the evaporation of the moisture.

The vegetables are subjected to a current of air heated to a temperature between 125 and 156 Fahrenheit, preferably about 150.

Heretoforevegetables have been evaporated at temperatures above this temperature and also with air artificially treated at temperatures below 125 Fahrenheit but these are subject to objection.

By keeping the temperature below 156 Fahrenheit, which is the temperature at which vegetables begin to cook, a breaking down of the vegetable or fruit cells is obviat ed so that the vegetable maintains the natural cells and natural quality and upon the addition of moisture will return to very near its previous condition.

Specification of Letters Patent.

If the air is changed with sufiicient frequency, or in other words, the circulation 1 such as to prevent surface sealing and consequently there is an evaporation extending throughout the material.

What I claim as new is 1. The method of preparing evaporated vegetables which consists in subjecting the same to a current of air at a temperature not less than 125 and not more than 156 Fahrenheit.

2. The method of preparing evaporated vegetables which consists in subjecting the same to a current of air at a temperature 7 between 125 and 156 Fahrenheit, said air having atmospheric humidity.

3. The method of preparing evaporated vegetables, which consists in subjectmg the same to a currentof air between 125 and 156 Fahrenheit, said air having at least atmospheric humidity.

In testimony whereof I have hereunto set my hand.

RALPH w. Kine.

Patented Mar. 19, 1918,

Application filed June 27, 1916. serial No. 108,148. 

